Thursday, December 23, 2010
Healthy Chewy Mint Chip Oatmeal Cookies
Preheat oven to 375
3/4 c. coconut oil
3/4 c. applesauce (we've replaced half of the oil with applesauce, you know, to keep it figure friendly!!)
1 c. agave (the recipe is a double batch, yet I used only half the amount of sweetener you'd normally use)
3 "eggs" (3 eggs worth of egg replacer...also saving you 27g of fat by using an egg replacement)
1/4 c. unsweetened almond milk
3 t. vanilla
3/4 c. oat bran
1/4 c. whole flax seeds, ground in a coffee grinder
4 c. old fashioned oats
2 t. baking soda
-Mix until well incorporated.
1 c. Andes Mints pieces (Never had them? You are missing out on something AMAZING!)
-Bake for 7-9 minutes and cool on the baking sheet for a few minutes until they set up enough to transfer to a cooling rack.
-Note: This is a double batch of cookies...what I like to do is split the dough up and make a variety of oatmeal cookies...here are some mix in ideas:
Herseys Cinnamon Chips
white chocolate chips
white chocolate chips and dried cranberries
-Just to name a few!! Get creative and enjoy, knowing that you're getting a cookie that's lower in fat and sugars, as well as wheat free!!